Fluffy Homemade Buttermilk Biscuits
These Fluffy Homemade Buttermilk Biscuits are warm, flaky, and the perfect comfort food, created with simple ingredients and a special technique for a deliciously tender texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Essential for the structure of the biscuit.
- 1 tablespoon baking powder Helps the biscuits rise to fluffy perfection.
- ½ teaspoon baking soda Adds leavening and helps with browning.
- 1 teaspoon salt Enhances the flavors of the other ingredients.
Wet Ingredients
- ½ cup unsalted butter, cold and cubed The key to a flaky texture.
- ¾ cup buttermilk Provides moisture and the signature tangy flavor.
Instructions
Preparation
- Start by gathering your ingredients. Make sure your butter is cold—this is essential for that light, airy texture.
- Measure out the flour, baking powder, baking soda, and salt into a large mixing bowl.
Mixing
- Whisk together the flour, baking powder, baking soda, and salt until they are well combined.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs.
- Create a well in the center of the dry ingredients and pour in the buttermilk. Gently stir with a spatula until just combined. Be careful not to overmix.
Shaping and Baking
- Turn the dough out onto a floured surface. Gently knead it just a few times until it comes together.
- Use a rolling pin to roll the dough to about 1 inch thick and cut out rounds using a biscuit cutter.
- Place the cut rounds on a baking sheet lined with parchment paper and bake in a preheated oven at 450°F (230°C) for 12-15 minutes.
- Let the biscuits cool slightly on a wire rack before serving warm.
Notes
These biscuits are versatile. Enjoy them with breakfast, brunch, or dinner, and serve with toppings such as honey, gravy, or fruit preserves. Leftovers can be stored at room temperature for up to 2 days or frozen for longer storage.